Barefoot Contessa | Tomato & Goat Cheese Crostata | Recipes

Ingredients

• 1 cup all-purpose flour
• Kosher salt
• ¼ pound (1 stick) very cold unsalted butter, diced
• 3 tablespoons ice water
• 4 tablespoons (½ stick) unsalted butter
• 4 cups chopped leeks, white and light green parts, spun-dried (4 leeks)
• 1 teaspoon minced fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 1 pound heirloom tomatoes, cored and sliced ³⁄₈ inch thick (see note)
• Good olive oil
• 4 ounces creamy fresh goat cheese, crumbled
• 1 egg beaten with 1 tablespoon milk, for egg wash
• Chopped fresh basil leaves and chives